Leave a small amount of bacon grease in frying pan and sauté onions and bell peppers for 1 minute.

After 1 minute add garlic to sauté and sauté another 1 ½ minutes then remove from heat.

Remove onions, bell peppers and garlic from frying pan to the pot the chicken was boiled in (The water the chicken was cooked in should still be in the pot).

Bring to a boil.

Once boiling, add chicken rice and butter and mix well.

Reduce heat to low and cover.

Cook for around 1 hour lightly stirring twice or three times (Stir to move ingredients off the bottom of pot so it doesn’t burn. Don’t stir too much or the rice will become very sticky. If ingredients do burn on bottom of pot, don’t disturb the burnt part. Remove the rest of chicken bog from the pot then remove burnt part during cleaning.)